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What I’m Cooking This Week

By December 14, 2020No Comments
StickyOrangeGlazedChicken V1 0015 2 1606x2048 1

What I'm Cooking This Week

Amanda Haas
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Hi Friends!

I hope all of you are staying healthy and safe.  We are still hunkering down here in Northern California, so I’m cooking a lot and also ordering a lot of food to be delivered with the hope we can keep some of our favorite restaurants afloat.

After a very lazy weekend of movie watching and Fantasy Football madness over here, I motivated to put together a great meal plan for the week. For those of you who know me from my meal planning days, I find that we eat better, save money,  and waste less when we go into the week with a plan.  Also, having all of the food I need for the week in my house gives me a strange sense of comfort.  Well, come to think of it, with wildfires, Covid, and other chaos in the world, it’s probably a very natural response to controlling my environment and protecting my family.  So I’ll head to the store today and will be set for the week!

Here’s what I’m cooking:

Sticky Orange Sheet Pan Chicken -The perfect weeknight meal.  You can assemble it in the morning to let it marinate all day, then put it all on a sheet pan and roast it in your oven or on the grill and dinner is served!

Salade Niçoise with Poached Tuna-I’ll skip the poaching and use a really delicious oil-packed tuna I have. Then I’ve got lunch or an easy dinner for all of us.

Turkey Chili with Sweet Potatoes and Spiced Pepitas-The perfect Make Ahead meal, I tend to make it on a Sunday and let the kids heat it up for lunch all week.

Curry Roasted Cauliflower with Haas Sauce-We can’t stop eating this!  Whether it’s served as a side dish or the main dish for a vegetarian meal, we’re all obsessed with how delicious it is!

Green Bean and Snap Pea Salad with Mustard Vinaigrette -My kids gobble this up whenever I make it.  There’s something about the combination of the mustardy vinaigrette and snap of the green beans.  I always add nuts to add more protein, but you can certainly omit them.

I haven’t spent a second thinking about Christmas dinner this year. One thing is for sure—I won’t be overdoing it this year.  I’m going to keep it really simple and delicious of course, like a Beef Tenderloin with a few sauces, Roasted Green Beans with Almonds and Shallots, and maybe a potato and celery root gratin to go with it.

 I’d love to hear what you’re cooking for Hanukkah, Christmas, or any other holiday you’re celebrating in your home.  Let’s inspire each other!

Have a great week in your kitchen!